Carlo Grossi
About
From a young age Carlo Grossi was surrounded by food and hospitality. Learning from his grandfather and father, his interest in the industry spiked at a young age. Travelling through Europe, the UK and America in his youth, tasting wine and eating in the world class restaurants cemented his understanding of artisan produce, culture and the dining world.
After completing year 12, Carlo swiftly moved into the family business, working front of house at Mirka Tolarno Hotel. Not long into the role, Carlo had polished his exceptional customer service skills and genuine hospitality nature.
With years of experience working in the industry, research trips to New York and Europe, ongoing management, food and wine studies and professional development, including a Masters in Hospitality Management from Cornell University, Carlo has firmly grounded his feet in the hospitality industry.
He has successfully managed the launch of Ombra Salumi Bar in 2012 receiving the prestigious Donlevy Fitzpatrick Award in the Age Good Food Guide. In 2021 he released his first cookbook as a celebration of Ombra. He reinvented the new Grill at Grossi Florentino in 2016 and continues to oversee all operations of service in Grossi Venues whilst providing care and service to his valued guests. His exceptional understanding of hospitality and guest experience has recently seen Carlo nominated as a finalist in Gourmet Traveller Front of House Personality.
